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  1. #1
    SoonerFans.com Elite Member Petro-Sooner's Avatar
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    Firing up the ol grill this weekend

    for the first time this season. Was thinking about puting some corn on the cob on but I've never made it this way. Do I just put it on and turn it ever so often til tender? This way sounds about right but everyones recomendations are welcome. I'm sure you would have to be pretty stupid to screw up corn.

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    SoonerFans.com Elite Member Okla-homey's Avatar
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    Re: Firing up the ol grill this weekend

    Quote Originally Posted by Petro-Sooner
    for the first time this season. Was thinking about puting some corn on the cob on but I've never made it this way. Do I just put it on and turn it ever so often til tender? This way sounds about right but everyones recomendations are welcome. I'm sure you would have to be pretty stupid to screw up corn.
    The amibiguously ghey guy on Good Eats grilled some leeks last night. He sliced them lengthwise, brushed them with oil, seasoned with kosher salt and grilled them briefly just until grill marks appeared. Then he placed them all in a big foil pouch, drizzled with balsamic vinegar and let them steam that way inside the foil until tender. If I knew where to buy leeks, I'd try it.

    leeks, the underappreciated onionesque vegetable
    "Discourage litigation. Persuade your neighbors to compromise whenever they can. Point out to them how the nominal winner is often a real loser; in fees, expenses and waste of time." -- Abraham Lincoln, (1809-1865) Lawyer and President who saved the United States.

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  3. #3
    Sooner Benchwarmer CUinNC's Avatar
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    Re: Firing up the ol grill this weekend

    De-Silk 'em
    roll the husk back up & leave on
    soak 'em in salt water for a few hours
    throw 'em on the grill w/husk

    can't lose & damm good

  4. #4
    SoonerFans.com Elite Member TopDaugIn2000's Avatar
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    Re: Firing up the ol grill this weekend

    Quote Originally Posted by CUinNC
    De-Silk 'em
    roll the husk back up & leave on
    soak 'em in salt water for a few hours
    throw 'em on the grill w/husk

    can't lose & damm good
    agree. cept I soak em for about 30-45 minutes, it's long enough.

  5. #5
    SoonerFans.com Elite Member Petro-Sooner's Avatar
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    Re: Firing up the ol grill this weekend

    I've never heard of the salk water soak. I take it this is for flava?

  6. #6
    SoonerFans.com Elite Member TopDaugIn2000's Avatar
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    Re: Firing up the ol grill this weekend

    actually I don't put salt in the water.

    the reason for the soak is so the husk won't get all burned and stuff.

  7. #7
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    Re: Firing up the ol grill this weekend

    Clean 'em up real good but leave the husks. Butter, salt & pepper the corn really good and put the husks back on. Cook them on the top rack of the grill until they're as tender as you like them.

    Pull the husks off, put them on the main rack let them brown up a little - or as brown as you like it.

    Pull them off the grill and put more butter, salt & pepper. And right before you serve it - squirt it with fresh lime juice. I know...I thought the same thing when I read the recipe but the corn and the butter and the lime all together...deelishus.

    You might not do it this way every time like I do but you guys should try it at least once just because it's really, really good.
    "And the truth is that no circumstance can ever defeat us unless we let it... Resilience in the face of failure is a manifestation of the mind..." -Wayne Coyne

  8. #8
    SoonerFans.com Elite Member Beef's Avatar
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    Re: Firing up the ol grill this weekend

    I love putting a little chili powder on grilled corn. Yum.
    Quote Originally Posted by C&CDean
    Him being a ****ing tard does. You don't smack down your mongoloid cousin when he spits taters across the table.

  9. #9
    DTF setem's Avatar
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    Re: Firing up the ol grill this weekend

    Quote Originally Posted by Petro-Sooner
    I've never heard of the salk water soke. I take it this is for flava?
    I think it is add/lock in moisture so they don't burn up on you!




    ...and flava!

    Get you a big tub of melted butter to dip em en after you grill em. It will be just like at the fair!
    Like my old grand daddy used to say, "The less a man makes declarative statements, the less apt he is to look foolish in retrospect."


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  10. #10
    Sooner Benchwarmer CUinNC's Avatar
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    Re: Firing up the ol grill this weekend

    Quote Originally Posted by TopDaugIn2000
    agree. cept I soak em for about 30-45 minutes, it's long enough.
    That 3 hours is for beer drinkin'....

    PS - you can add sugar to the water instead, in case it's early corn & not too sweet yet...

  11. #11
    Sooner Starter Xstnlsooner's Avatar
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    Re: Firing up the ol grill this weekend

    I never shut my grill down, only the week there was ice on the ground.
    We grill 2-4 times a week. Why stop in winter?
    Any man who can drive safely while kissing a pretty girl
    is simply not giving the kiss the attention it deserves.
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  12. #12
    SoonerFans.com Elite Member TopDaugIn2000's Avatar
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    Re: Firing up the ol grill this weekend

    Quote Originally Posted by Xstnlsooner
    I never shut my grill down, only the week there was ice on the ground.
    We grill 2-4 times a week. Why stop in winter?
    wurd.

  13. #13
    SoonerFans.com Elite Member
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    Re: Firing up the ol grill this weekend

    Clean them and peel the husks back but leave on. Butter, salt & cayene pepper the corn, then wrap the ears with bacon and put the husks back on. Grill them until tender.

    YWIA.


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  14. #14
    SoonerFans.com Elite Member Fugue's Avatar
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    Re: Firing up the ol grill this weekend

    Quote Originally Posted by TopDaugIn2000
    wurd.
    wurd wurd

    I grilled in the snow this year. Teh Win.

  15. #15
    SoonerFans.com Elite Member Fugue's Avatar
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    Re: Firing up the ol grill this weekend

    oh, and grill some garlic in foil while your grilling the corn so you can squirt the liquidy garlic on it lata.

  16. #16
    SoonerFans.com Elite Member Petro-Sooner's Avatar
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    Re: Firing up the ol grill this weekend

    Well, why we're on the subject I just remembered I have some good sized shrimp that have been in the freezer. Other than salt, pepper, butter, maybe some lemon juice, what or how could they be improved before puting them also on the grill? I know I could go to the food network site for the answer but you guys are far more entertaining.

  17. #17
    Hillbilly Queen

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    Re: Firing up the ol grill this weekend

    Quote Originally Posted by Fugue
    oh, and grill some garlic in foil while your grilling the corn so you can squirt the liquidy garlic on it lata.
    And on ur staykes...
    "And the truth is that no circumstance can ever defeat us unless we let it... Resilience in the face of failure is a manifestation of the mind..." -Wayne Coyne

  18. #18
    Sooner All-Big XII-2-1+1-1+1 Taxman71's Avatar
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    Re: Firing up the ol grill this weekend

    I take a simple approach. Soak them for a minimum of 30 minutes straight from the store. Throw them directly on the grill as is for 20 minutes on high heat then flip halfway and grill for another 15 minutes. Then take them off, peel the husks back to make a nice handle, apply butter and salt and enjoy. The corn doesn't burn or blacken and is very moist. Sometimes I do tear off the husk to avoid a messy cleanup after they blow all over the yard (that is, what the dogs don't eat first).

  19. #19
    SoonerFans.com Elite Member Beef's Avatar
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    Re: Firing up the ol grill this weekend

    Quote Originally Posted by Fugue
    oh, and grill some garlic in foil while your grilling the corn so you can squirt the liquidy garlic on it lata.
    Dirrrrrrrty garlic.
    Quote Originally Posted by C&CDean
    Him being a ****ing tard does. You don't smack down your mongoloid cousin when he spits taters across the table.

  20. #20
    SoonerFans.com Elite Member Beef's Avatar
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    Re: Firing up the ol grill this weekend

    For those watching their fat intake, spray fake butter is teh **** for grillin'.
    Quote Originally Posted by C&CDean
    Him being a ****ing tard does. You don't smack down your mongoloid cousin when he spits taters across the table.

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